Lemon curd

Put all ingredients in a pan at once. Heat slowly. Boil for 1-2 minutes, whisking continuously. The sauce will thicken the longer you heat it. If you want a more liquid consistency, take it off the heat as it starts to thicken. Continue longer for a thicker sauce. Transfer into a jar.

It will thicken in the fridge and stays fresh for 3 to 4 days. 

https://deliacious.com

• 15 g cornstarch
• 30 g water
• 1 dl (100ml) lemon juice (= 2 lemons)
• 1 lemon zest
• 55 g sweetener
• 35 g vegan butter
• 1 pinch curcuma (for the colour)
• 1 pinch kala namak* (black Himalayan salt)

*Kala namak salt contains sulfur which gives an eggy taste like traditional lemon curd.

https://auvertaveclili.fr

• 3 lemons = 135 ml (juice + zest) 
• 200 g sweetener
• 35 g refined coconut oil or vegan butter
• 2 gr agar-agar
• 100 ml cold water or plant milk
• 3 tbsp cornstarch (Maizena) or arrow-root
• 1/4 tsp curcuma

The yoga kitchen passion fruit

• 60 ml (1/4 cup) lemon juice
• 120 ml (1/2 cup) passion fruit pulp (4 fruits)
• 60 g (1/4 cup) honey/agave
• 100 ml (1/2 cup) fresh orange juice
• 4 g agar-agar
• 2 tbsp starch
• 2 tbsp olive oil

Refrigerate. If making a tart, prepare the base with goji berries. Assemble and refrigerate overnight. 

Nutella spread

• 1 cup (or 150 g) raw hazelnuts (soaked)
  
• 1/4 cup (or 4 tbsp) of cocoa powder (or 50 g chocolate + 1 tbsp cocoa)
• 1/4 cup agave syrup
• 1/2 tsp salt
• 1/2 cup (125ml) plant milk
• 1 tbsp refined coconut
• Optional: more oil for extra smoothness

Instructions

Roast hazelnuts for 6-8 minutes at 175 C or in a pan. Rub them together in a paper towel to get the skins off. (It's ok if a few stubborn skins won't come off.) In a Vita-mix or food processor, blend the nuts until they've turned to butter, then add all other ingredients and blend a long time until it's smooth like Nutella! Off-and-on for a full two minutes. 

With peanuts

• 150 g peanuts
• 50 g cocoa
• 4 tbsp agave
• 3 tbsp plant milk
• 1 tbsp oil
• More water or plant milk

Same procedure as above. Soak nuts, dry, then roast. 

Blend nuts in mixer for 1 minute, 6 times (leaving 1 minute to rest in between). Add cocoa, syrup, milk, oil and mix again. Add more milk to make more cream-like. 

Pour into a jar which you have cleaned with boiling water beforehand. 

Super simple recipe

• 1/2 cup each of salted butter and chocolate
• 1 tbsp cocoa

Butter should be at room temperature. Melt chocolate. Mix with butter and cocoa for a minute.

Mousse of Maracujà

• 4-6 maracujàs (passion fruits)
• 1 can condensed sweet milk (non dairy)
• 1 can coconut milk
• 3-4 tbsp chia seeds

Mix everything in a blender then refrigerate  1 day. 

From The yoga kitchen (original recipe)

• 60 ml (1/4 cup) lemon juice
• 120 ml (1/2 cup) passion fruit pulp (4 fruits)
• 60 g (1/4 cup) honey/agave
• 100 ml (1/2 cup) fresh orange juice
• 4 g agar-agar
• 2 tbsp starch
• 2 tbsp olive oil

Heat the juice, honey and agar agar. Whisk continuously for 6 minutes or until the liquid turns opaque. Scoop 4 tbsp out of the bowl and mix with starch. Add the passion fruit and continue to whisk for 3-4 mn or until the liquid turns into curd. Remove from the heat and whisk in the olive oil.

Refrigerate. If making a tart, prepare the base with goji berries. Assemble and refrigerate overnight. 

Try the same recipe with lingonberries. Or just cook 250 g berries with 50 ml water for 10 mn. Off the stove, add 45 g syrup or other sweetener. 

Red Berry Tiramisu

• Choose from the base crusts
• Berry juice or crème de cassis (optional)

For the berry coulis:

• 200 gr frozen raspberries
• 150gr raw beetroot
• Juice of half lemon
• 70 gr coconut sugar or Agave syrup

Mix berries and beetroot with juice and sugar until saucy.

For the mascarpone cream:

• 250gr mascarpone or faisselle (in France) or Quark (in Germany)
• Coconut cream
• 1 tbsp agave syrup

Beat cream until hardened. Add mascarpone and syrup (if using). Add half of the coulis.

Prepare 6 jars. In the bottom put your base. Pour a layer of cream mixture, another of the coulis, last layer cream. Refrigerate over night or at least a few hours. 

Passion fruit tiramisu

From The yoga kitchen

• 60 ml (1/4 cup) lemon juice
• 120 ml (1/2 cup) passion fruit pulp (4 fruits)
• 60 g (1/4 cup) honey/agave
• 100 ml (1/2 cup) fresh orange juice
• 4 g agar-agar
• 2 tbsp starch
• 2 tbsp olive oil

Put all ingredients in a pan at once. Heat slowly. Boil for 1-2 minutes, whisking continuously. The sauce will thicken the longer you heat it. If you want a more liquid consistency, take it off the heat as it starts to thicken. Refrigerate. If making a tart, prepare the base with goji berries. Assemble and refrigerate overnight. 

Mouhalabia

• 1 liter plant milk
  
• 3 tablespoons rice flour (or ground rice)
• 1 tbsp cornflour
• 6 tbsp coconut sugar (or agave syrup)
• 1 tbsp rose water
• 100gr almond flour
• Nutmeg
• Flaked almonds or pistachio nuts

Mix flours with little milk until smooth paste. Heat sugar in rest of milk, add paste, stirring continuously. Simmer until just below boiling point for 15 minutes. Mixture should thicken (not burn!). Add rose water and ground almond, stirring in one direction for 5 minutes. Let cool, then pour into dish. Garnish with almonds and sprinkle with nutmeg. Chill for 3 to 4 hours. 

Magnum popsicles

You'll need silicone ice cream molds (https://www.amazon.fr/dp/B08DY5YLRH?smid=ADLI2E8KZ1XQ3&ref_=chk_typ_imgToDp&th=1)

• 250g mascarpone
• 30cl liquid cream
• 3 agar agar sheets
• 60g sugar (TBC)
• 400g chocolate
• 60g oil (raisin, coconut or hazelnut) 
• 100g ground hazelnuts or almonds

Soak agar agar. Mix mascarpone, most of the cream (25cl) and sugar (if using). Heat remaining cream (5cl) and dissolve agar agar. Pour into molds and refridgerate 3 hours. 

To make the chocolate coating: Melt chocolate, then add oil and nut powder. Allow to cool up to 30-35 degrees then pour into long pan. 

Take out popsicles and dip in chocolate. Refreeze.  

Variation 

• 250g mascarpone
• 2 egg yolks 
• Fresh or frozen berries
• Xylitol

Note: Xylitol is extracted from birch trees; its sweetening power is practically equivalent to sugar, and even 30% greater after cooking. You can therefore use it cold or hot to replace sugar in your usual preparations.

Variation

• 250g mascarpone
• 2 egg yolks
• Peanut butter
• Xylitol

Banana Based

Fer's recipe (2 portions)

• 1 banana
• 100gr frozen red berries or peaches or mangoes

Peel banana and put in plastic container in freezer overnight. Mix banana with berries (or other) and some water, then put back into freezer until serving time. You may add chocolate chips, nuts, other.

Variations:

Mix 1 frozen banana with cocoa powder. Freeze only 1 hour.

Mix 1 frozen banana with peanut butter. Freeze 1 hour.

Mix 1 frozen banana with frozen rasberries and some coconut milk. Freeze 3 hours.

Mix frozen strawberries with greek yoghurt and lemon zest. Only needs to be refrigerated 4 hours.

Mix fresh pineapple pieces (200gr) with coconut milk (60ml) and 2 fresh mint leaves. Freeze.

Mix mango with frozen rasberries.

Mix fresh watermelon, pour into containers and add slices of kiwi. Freeze.

Instant ice cream (no need to freeze):

Mix frozen peaches, nectarines or prunes with yoghurt and lemon juice.

Mix 200gr frozen nectarines with 50ml cold verveine tea.

Mix frozen apricots with coconut cream. 

Chocolate popsicles

• 1 cup (250 ml) vegetable yogurt
• 1 tsp (5 ml) vanilla
• 3 tbsp (45 ml) cocoa
• 5 tbsp (75 ml) icing sugar

Mix everything, then refrigerate 6/7 hours. 

The Vegan Mousse

https://dubiodansmonbento.com

• 180 gr (200 ml) cooking liquid of chick peas or liquid in the jar
• 200 gr dark chocolate
• 2 tbsp coconut sugar or agave syrup
• 1/3 tsp salt
• Optional: 1 tsp coconut oil, 1 tbsp water, coffee or orange blossom water (eau de fleur d'oranger)

Beat liquid just like egg whites until firm (approx 5 mn). In the process add sugar and continue whipping. Melt chocolate.  Add oil then fold into white mousse. Refrigerate at least 2 hours.

Notes

To reduce the bitter taste (due to high chocolate percentage of 85%), add salt as per recipe. 

To vary, I've tried adding espresso coffee and grated white chocolate on top. 

Clemence's chocolate mousse

• 200gr dark chocolate (72% minimum)
• 5 eggs (separated)

Melt chocolate. Let cool a bit, then add 5 egg yolks. Beat egg whites until firm. Add to mixture slowly until it feels like a ribbon.

Refrigerate overnight.